Microbial Food Contamination, Second Edition
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Summary
Divided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today’s global market. The first section introduces new insights into the pathogenic effect of E. coli, viral diseases, and protozoan parasites, as well as prions and other zoonotic diseases. It discusses mycotoxins and aflatoxins, particularly the carcinogenicity of aflatoxin B1 and the chemoprevention of liver cancer.
Detection, Monitoring, and Control
Presenting recent advances in the detection and monitoring of foodborne pathogens, section two reviews rapid electrochemical biosensors, new methods to detect prion diseases, and the use of polymerized chain reaction (PCR) for detection, identification, and typing of microorganisms. Section three examines control and prevention measures including Kosher and Halal food laws, and the use of naturally occurring antimicrobials, irradiation, and other physical control strategies. It also considers the genetic and biochemical control of aflatoxigenic fungi.
International Regulation and Trade
Globalization reduces traditional geographic borders that once prohibited pathogens from spreading and increases the risk of transnational outbreaks. The impact of this trend on international trade is evaluated in section four with a look at the implications of mad cow disease on the beef trade. It also provides an overview of programs to mitigate contamination such as the Codex Alimentarius and the International Food Safety Authorities Network.
Bioterrorism
Addressing the most frightening aspect of microbial contamination, section five explores bioterrorism and the different chemical, radiological, and biological agents that could be employed to deliberately contaminate food. Contributors take a critical look at present food protection strategies and propose a Food Defense Plan that can reduce vulnerability.
Table of Contents
Instances and Nature of Microbial Food Contamination
PulseNet and Emerging Foodborne Diseases, E.M. Ribot, E. Hyytia-Trees, and K. Cooper
Pathogenic Mechanisms of the Enterohemorrhagic Escherichia coli—Some New Insights, G.D. Armstrong
Viruses and Protozoan Parasites in Food, D.O. Cliver
Prions in the Food Chain, R.J. Buckner and D.M. Asher
Toxicity of Fumonisins, Mycotoxins from Fusarium verticillioides, K.A. Voss, R.T. Riley, and
J.B. Gelineau-van Waes
Molecular and Biochemical Mechanisms of Action of Acute Toxicity and Carcinogenicity Induced by Aflatoxin B1 and of the Chemoprevention of Liver Cancer, A.A. Stark
Detecting and Monitoring Microbial Food Contamination
Rapid Methods for Detecting Microbial Contaminants in Foods: Past, Present, and Future, D.Y.C. Fung
Rapid Electrochemical Biosensors for the Identification and Quantification of Bacteria, J. Rishpon and T. Neufeld
Applications of the Polymerase Chain Reaction for Detection, Identification, and Typing of Food-Borne Microorganisms, P.M. Fratamico and S. Kawasaki
Advances in Prion Detection, R. Morales, D. González, C. Soto, and J.Castilla
Control of Microbial Food Contamination
The Kosher and Halal Food Laws and Potential Implications for Food Safety, J.M. Regenstein, M.M. Chaudry, and C.E. Regenstein
Control of Foodborne Pathogens and Spoilage Microorganisms by Naturally Occurring Antimicrobialsm, L.R. Beuchat
Intervention Technologies for Food Safety and Preservation, V.K. Juneja, S. Sheen, and G. Tewari
Genetic and Biochemical Control of Aflatoxigenic Fungi, D. Bhatnagar, K. Rajasekaran, R. Brown, J.W. Cary, J. Yu, and T.E. Cleveland
Microbial Food Contamination and International Trade
Mad Cow Disease and International Trade, R.A. LaBudde and E.V. LaBudde
Use of Risk Assessment as a Tool for Evaluating Microbial Food Contaminants, M.D. McElvaine
Zoonotic Diseases Risk Assessment and Mitigation, M. Sanaa and H.O. Mohammed
The Codex Alimentarius: What It is and Why It is Important, H.M. Wehr
The International Food Safety Authorities Network, M.A. Miller, K. Viswanathan, and J.Schlundt
Bioterrorism and Microbial Food Contamination
Biological Contamination of Food, B. Rasco and G.E. Bledsoe Index
Editorial Reviews
(translated from French)"Dedicated to microbiological contamination of food, the book discusses the different types of contaminants (Escheria enterohemorrhagique coli, viruses, protozoa, Fusarium verticillioides, fumonisins, aflotoxines B1) and foodborne illness emergentes. Similarly, the methods of control and detection, and means of control are reviewed (antimicrobial technology of food security and conservation, controles biochemical and genetics of fungi producing aflatoxins, kosher and halal products). The last part of the book addresses the biological contamination in terms of bioterrorism."
—Ailine
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